By Adrienne Z. Milligan, William Maltese
It is a e-book that should be learn by way of those that needs to stay Gluten-Free (because they've got life-threatening bronchial asthma to wheat-based products), in addition to those that simply are looking to devour larger. integrated are first-person bills of the problems thinking about ridding oneself of gluten, plus many delicious recipes, and lists of informative web content, help teams, articles, and retail institutions catering to the Gluten-Free means. a useful consultant to a state-of-the-art subject.
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Extra info for The Gluten-Free Way: My Way - A Guide to Gluten-Free Cooking
Qrk 8/25/15 1:51 PM Page 55 a tea lover’s tour of india Peeta hai hamesha chai! qrk 8/25/15 1:51 PM Page 56 e veryone who travels to India returns home transformed, altered in some way by the experience. Each gift from this awesome country is different, but certainly tea will be among the many lingering memories, and masala chais head the list of teas savored. The triumvirate of teas from India grow mainly in the regions known as Darjeeling, Nilgiri, and Assam, and all of these teas are from varietals of the plants Camellia sinensis or Camellia sinensis var.
Store in a tightly lidded glass jar in a cool, dark place. 1⁄ 4 cup masala tea Whole milk works best in this chai, but unsweetened condensed milk is a good alternative. One heaping teaspoon of tea per serving is perfect. If you are using tea bags, one per person will do, but for stronger tastes make this with two tea bags per person. 1. In a saucepan, bring the water, sugar, and tea leaves to a boil. 2. Add the Masala Spice Mixture and bring to a second boil. 3. Add the milk and simmer about 5 minutes.
If you are using tea bags, one per person will do, but for stronger tastes make this with two tea bags per person. 1. In a saucepan, bring the water, sugar, and tea leaves to a boil. 2. Add the Masala Spice Mixture and bring to a second boil. 3. Add the milk and simmer about 5 minutes. 4. Preheat cups (see page 7). Strain the chai, pour it into the warmed cups, and serve immediately. 2 servings classic masala chai 2 tablespoons ground cloves 2 tablespoons ground cinnamon 2 tablespoons powdered ginger 1 tablespoon ground black pepper ¹⁄₂ cup water 2 teaspoons sugar 2 teaspoons Assam or Darjeeling tea leaves ¹⁄₈ teaspoon Masala Spice Mixture (see above) ¹⁄₂ cup milk d The blend at right is a good basic spice mixture for chais.
The Gluten-Free Way: My Way - A Guide to Gluten-Free Cooking by Adrienne Z. Milligan, William Maltese